Recipe for 16 really large cookies
2 cups almonds
2 cups of rolled oats
2 cups whole-wheat flour or barley or spelt flour
½ teaspoon cinnamon
1/8-teaspoon sea salt
1-cup canola or safflower oil
1-cup maple syrup
2 tablespoons vanilla
Raspberry jam
Preheat the oven to 350F and grease cookie sheets.
Using a food processor, pulse the almonds until they are coarsely ground. Dont over process to the point of almond flour. Then pulse the rolled oats until they are coarsely ground (not to the point of flour). Mix the ground almonds and oats with the flour, the cinnamon, and sea salt. Set aside. In another bowl, combine safflower oil with maple syrup, vanilla, and mix well. Add the wet to the dry and combine. Form the dough into little balls (1/4 cup full for each ball if you want large cookies – less than that for smaller cookies) and place the balls on the cookie sheet. Flatten each ball slightly. Then make an indent in the center of each cookie to create space for the raspberry jam. Put ½ teaspoon of raspberry jam in the center of each cookie.
Bake for 20-25min, or until the cookies are lightly browned around the edges.

Use a variety of mixed berries (or what is available)
¼ cup strawberries sliced in thirds
¼ cup blueberries
¼ cup raspberries
3 cups apple juice (or other variety). Juice may be diluted if desired with water.
1-tablespoon agar-agar per cup of liquid
Pinch of salt
Bring juice to a boil with agar and sea salt. Place cut fruit in a Pyrex dish. When juice boils, lower flame and simmer 1-2 minutes. Pour liquid into dish covering the fruit. Kanten will firm up in about an hour, sooner if placed in refrigerator.